Sift the cocoa into a saucepan and stir in the gelatin and sugar. Add about 1/4 cup of the milk, and stir to form a smooth paste. Heat the saucepan over medium heat and stir for roughly 3 minutes to dissolve the sugar and gelatin. Gradually stir in the remaining milk and heat until the liquid is hot, but not boiling.

Remove the pan from the heat and then stir in the cream. Divide the mixture between 6 1/2 cup dessert glasses or ramekins.

Chill in the refrigerator for 2 to 3 hours until set. Serve with fresh berries.

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